Antimicrobial Activities of Marta Rosemary under Different Processing Conditions

가공조건에 따른 marta rosemary의 항균성

  • Choi, Hye-Ryun (Department of Food Science and Technology, Seoul Women's University) ;
  • Son, Sun-Young (Department of Food Science and Technology, Seoul Women's University) ;
  • Choi, Eon-Ho (Department of Food Science and Technology, Seoul Women's University)
  • 최혜련 (서울여자대학교 식품과학부) ;
  • 손선영 (서울여자대학교 식품과학부) ;
  • 최언호 (서울여자대학교 식품과학부)
  • Published : 2005.02.28

Abstract

Antimicrobial activities of ethanol extracts of marta rosemary (Rosemarinus officinalis L.) against Bacillus subtilis and Salmonella typhimurium were investigated under conditions similar to processing of general food materials to develop natural food preservatives. The strongest antimicrobial activities were shown against the tested organisms at pH 7. In B. subtilis, the herbal extract extended the lag phase at low concentrations, and reduced the specific growth rate during logarithmic phase at high concentrations. In S. typhimurium the herbal extract reduced the specific growth rate even at lower concentrations. These trends were obtained at low pHs of culture solution. Antimicrobial substances of herbs were efficiently extracted with low polar solvents. The thermal stability of antimicrobial substances decreased with heating time at $100^{\circ}C$. S. typhimurium was more sensitive to herbal extracts at $100\;and\;121^{\circ}C$ than B. subtilis.

천연식품보존료의 개발을 목적으로 marta rosemary의 항균활성을 조건을 달리하여 조사하였다. 균주에 따른 에탄올 추출 marta rosemary의 항균성은 S. typhimurium과 B. subtilis에 대하여 높았다. 용매별 항균성은 극성이 작은 butanol과 hexane 추출액에서 높았고. 수용액에서의 항균 활성은 pH 7에서 가장 높았다. 허브의 미생물의 생육억제 양상은 B. subtilis에 대하여 저 농도에서는 유도기 지연형, 고농도에서는 유도기 지연 및 비증 식속도 억제형이었으며 S. typhimurium은 농도에 관계없이 비 증식속도 억제형으로 관찰되었다. 이와 같은 경향은 낮은 pH 에서도 유사하게 나타났다. 항균물질의 $100^{\circ}C$에서의 열안정성은 가열시간이 길수록 허브의 항균력이 저하되었고 $121^{\circ}C$에서 15분간의 열처리로 인한 허브의 항균력은 B. subtilis보다 S. typhimurium에서 높게 나타났다.

Keywords

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